Pumpkin cheese balls, great as appetizers

Imagine something soft, hot and with a melting cheesy heart in the middle…these are pumpkin balls with cheese, to die for!

They look so much like potato croquettes or arancini and they are very inviting little nibbles. If you are planning a Halloween party then these would make a good starter or aperitif.

I cannot believe how many different things I made with pumpkin this year. Butternut squash has some similarities with pumpkin but it has a different texture: much more watery than pumpkin which instead has a much drier and compact pulp. I tried making gnocchi with it but no chance, sadly I had to throw everything away.

You can either fry these balls or for a lighter version you can cook them in the oven with a drizzle of olive oil. Both versions are really good.

When I went to the Organic September Blogathon Event and made my lighter version of Tiramisu’  a video was made. Here it is! I was a little nervous but this was my first time..!

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes
  • Yield : 12


  • fresh pumpkin – 700 g – slightly less than 3 cups
  • grated parmesan cheese (or other cheese you fancy) – 4 tbsp
  • breadcrumbs – 4 tbsp
  • egg – 1
  • salt and pepper
  • fresh hard cheese like cheddar – 60 g – 1/3 cup cubed cheddar cheese
  • oil for frying


Peel the pumpkin, slice it and cook it the oven at 200C – 390F for 30 minutes or until soft.

In a bowl mash the pumpkin using a fork or a potato masher.

Add the egg, the parmesan cheese, the breadcrumbs, salt and pepper and mix well. Cut the hard cheese into small cubes.

Scoop up some of the pumpkin mixture using a spoon and form into balls. Put a piece of cheese in the center and seal well with more pumpkin mixture forming round balls. 

Roll the balls into breadcrumbs and put them in the fridge for 30 minutes so they will bind well.

Fry in hot oil for a few minutes turning them to allow them to cook evenly or line them up on your baking tray with a drizzle of olive and bake for 20 minutes at 180C – 350F.


15 thoughts on “Pumpkin cheese balls, great as appetizers

  1. Dear Alida,
    Love these little pumpkin cheese balls…so easy and looks delizioso! They would be a perfect appetizer or a snack for this time of year…I also watched your video..Outstanding dear friend! You look so professional and you are so pretty. I love your hair. I always wondered if you had an Italian accent or an English accent! You are so cute…I could see the whole audience was so into what you were doing. Great job and have printed out your pumpkin cheese balls…Thank you for sharing…have a wonderful rest of the week…Ciao dear friend!
    Dottie 🙂


    1. You always say so many nice things Dottie! Thank you. You will love these balls, I am going to make them again now that there is plenty of pumpkin. Ciao!


  2. Wow – loved your tiramisu video – so professional and you looked so cool – watch out Nigella! I have just made the pumpkin/cheese balls as I had so much pumpkin left over from spiced pumpkin soup. I haven’t tasted them yet and hope that they last until Saturday when our whole family get together at Mum’s house in Shrewsbury – hopefully eaten with a few bottles of Prosecco. I’m sure I can pop them in the oven to crisp up, that’s if I haven’t scoffed them by then!


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